Cocoa & mastic revani
Cocoa & mastic revani
Ingredients
FOR 12 PORTIONS
Revani
- 6 eggs
- 100 gr semolina
- 150 gr granulated sugar
- 100 gr butter
- 70 gr flour
- 30 gr cocoa ΙΟΝ
- 50 gr almont fillets
- 1/2 soup spoon baking powder
- 2 gr mastic powder
Syrup
- 725 gr granulated sugar
- 725 gr water
- 1 lemon zest
- 3-4 gloves
- 1 cinamon stick
- 3-4 pelargonium graveolens leav
Chocolate Cremeux
- 500 gr milk
- 500 gr double cream
- 200 gr yellow eggs
- 140 gr granulated sugar
- 500 gr chocolate
Method
Preparation
Preparation
STEP BY STEP
For the Syrup
- STEP 01Boil the syrup for about 5 minutes until the sugar has completely melted and let cool.
For the Revani
- STEP 02Separate egg yolks and whites.
- STEP 03Beat the egg yolks with half of the sugar and butter in the mixer until fluffy.
- STEP 04Add all the solids and continue stirring until the mixture is homogenised.
- STEP 05Beat the whites to make a meringue, gradually adding the rest of the sugar and blending with the mixture carefully, using a plastic pastry spatula.
- STEP 06Spread the mixture on a baking tray, sprinkle with slivered almonds and bake at 165 degrees Celsius for about 30-35 minutes.
- STEP 07After cooking, leave the Revani cake to stand for a few minutes, use a knife to mark pieces of the desired size and pour the syrup.
- STEP 08Can be served on its own or with some ice cream and chocolate sauce if you want.
